In 1930 famous cheese-maker Henri Androu't created a triple cream dessert cheese entitled Brillat-Savarin. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin. It is an industrial cheese produced by three dairies situated in the Ile de France ...In 1930 famous cheese-maker Henri Androu't created a triple cream dessert cheese entitled Brillat-Savarin.
It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin. It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk.
The extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste.